Pregnancy Friendly Easy Beef Lasagna
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Learn more →Ingredients
8 servings
For the meat sauce
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 tsp dried italian seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ½ tsp salt
- ¼ tsp black pepper
For the ricotta layer
- 1 container (15 oz) whole-milk ricotta cheese
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ½ cup grated parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp salt
For the layers
- 12 no-boil lasagna noodles
- 3 cups shredded mozzarella cheese, divided
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 6–8 minutes. Drain off excess fat, leaving about 1 tbsp in the pan.
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